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Preheat the oven to gas 6, 200°C, fan 180°C. Prepare the veg: peel 4 sweet potatoes and chop into chunks; roughly chop 3 peppers and 15g basil.
Add the sweet potatoes, peppers and 2 packs of Plant Chef goujons to a large roasting tin. Top with 220g vine tomatoes and scatter with 50g black pitted olives.
Drizzle over 1 tablespoon olive oil and sprinkle with ½ teaspoon oregano and a pinch of chilli flakes (optional). Stir to coat the goujons and veg.
Roast for 25–30 mins or until the sweet potatoes are tender. Scatter with basil to serve.
